Lentil Tacos

INGREDIENTS

Jess introduced me to something that makes this recipe so speedy--steamed lentils at Trader Joe's. Hooray! Replace the dried lentils with the steamed and cook long enough to heat through. I used a little chicken broth to keep them moist. Water might work, too.

• 1 cup finely chopped onion
• 1 cup dried lentils, rinsed
• Taco Seasoning (next post down)
  
• 2 1/2 cups chicken broth
• 12 taco shells
• 1 1/2 cups shredded lettuce
• 1 cup chopped fresh tomato
• 1 1/2 cups shredded reduced-fat Cheddar cheese
• 6 tablespoons fat free sour cream

DIRECTIONS

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Balsamic Ginger Salmon

via A Hint of Honey

INGREDIENTS

4 (6-oz.) salmon fillets
2 Tbsp. peanut oil
2 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
2 Tbsp. green onion, thinly sliced
1 tsp. honey
1 clove garlic, minced or grated
2 tsp. fresh ginger, minced or grated
1/4 tsp. crushed red pepper flakes
1/2 tsp. toasted sesame oil
pinch salt

DIRECTIONS

1. Whisk to combine peanut oil, soy sauce, vinegar, green onion, honey, garlic, ginger, crushed red pepper, sesame oil, and a pinch of salt. Place salmon fillets in a shallow baking dish and pour marinade over top. Cover and refrigerate 2-4 hours.

2. Preheat grill to medium-high heat or oven to 400 F. Grill or bake (12-15 minutes) until fish flakes easily with a fork. Serve over a bed of brown rice garnished with sliced green onion.

Serves 4.

Pumpkin Bread

via Simply Recipes

INGREDIENTS

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

DIRECTIONS

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe.

Lemon Bars

via all recipes

INGREDIENTS:

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

4 eggs
1 1/2 cups white sugar
1/4 cup all-pupose flour
2 lemons, juiced

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

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DIRECTIONS